Delicious Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo
A kind of bowl that gives you a sense of satisfaction and comforting taste to your palate. A great combination of the Guacamole, Herbed Yogurt, Roasted Vegetables and Salsa which adds to the richness of the dish. You can serve it as a complete meal on its own or have it along with a refreshing cocktail.
Spiced Red Bean Mexican Burrito Bowl is a kind of bowl that gives you a sense of satisfaction and comforting taste to your palate. Very small portion of the the bowl, in combination with the Guacamole, Herbed Yogurt, Roasted Vegetables and Salsa, adds to the richness of the dish.
Putting this dish could have been simple with the addition of the Del Monte Cheesy Garlic Dip, which adds instant flavors without comprising on the taste and authenticity. When in doubt of flavors, go ahead and use the Mayo & Dips from the Del Monte and you can thank us later.
So planning a party at home, then this dish should be right up your alley as its simple to put together and makes a great buffet dish.
Serve the Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo as a wholesome weeknight dinner or for parties with a glass of Red Wine Sangria Cocktail.
If you are looking for more Burrito Recipes here are some:
20 M
60 M
80 M
4 Servings
Ingredients
-
For the Spicy Red Beans
- 1 cup Rajma (Large Kidney Beans) , cooked
- 4 cloves Garlic , finely chopped
- 3 tablespoons Homemade tomato puree
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder
- 3 sprig Coriander (Dhania) Leaves , finely chopped
- Tabasco Original - Hot Sauce , to taste
- Salt , to taste Herbed Lemon Rice
- 1-1/2 cups Brown Rice
- 1 teaspoon Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 sprig Parsley leaves , finely chopped
- 1 sprig Coriander (Dhania) Leaves , finely chopped For Avocado Guacamole
- 1 Avocado
- 1/2 teaspoon Red Chilli flakes
- 1 Onion , finely chopped
- 1/4 cup Del Monte Cheesy Garlic Mayo
- 1 sprig Dill leaves , finely chopped For Pico de Gallo (Salsa)
- 2 Tomatoes , finely chopped
- 1 Green Chilli , finely chopped
- 1 Onion , finely chopped
- 1/2 teaspoon Sugar
- Salt , to taste
- Tabasco Original - Hot Sauce , to taste
- 3 sprig Coriander (Dhania) Leaves , finely chopped For Roasted Vegetables
- 1 Red Bell pepper (Capsicum) , thinly sliced
- 1 Green Bell Pepper (Capsicum) , thinly sliced
- 1 Onion , thinly sliced For Sour Cream/ Herbed Yogurt
- 1 cup Hung Curd (Greek Yogurt)
- 3 tablespoons Del Monte Cheesy Garlic Mayo
- 2 sprig Parsley leaves , finely chopped
- Salt , to taste
- 1 tablespoon Extra Virgin Olive Oil Other Ingredients
- 1/2 cup Iceberg lettuce , shredded
- 4 Pickled Jalapenos , pickled, sliced in rounds
How to make Delicious Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo
To begin making the Delicious Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo, it is very important to prep all the ingredients in every section.
Our first step is the get rice and beans cooked. The beans should have been soaked overnight or for at least 8 hours.
Cook the beans along with a little salt in the pressure cooker, for about 30 minutes until done. Once done, turn off the heat and allow the pressure to release naturally.
Once the beans is cooked, we will spice it up with flavors. Heat a teaspoon of olive oil in a frying pan over medium heat.
Add the garlic, the beans and all the remaining ingredients, except the coriander. Toss until the beans get well coated with the flavors and spices.
Check the taste and adjust accordingly and turn off the heat. Stir in the coriander leaves and transfer to a serving bowl.
Cook the brown rice along with 2 cups of water, a pinch of salt and a tablespoon of olive oil. Pressure cook for a while. After the first whistle, turn the heat to low and simmer for 3 minutes and turn off the heat.
Once the pressure has released, open the cooker and allow the rice to cool.
Fluff the rice up a bit with a fork, once it has cooled down.
To flavor the rice with lemon and herbs, heat a teaspoon of olive oil in a wok over medium heat. Stir in the garlic, the cooled and cooked rice and the chopped herbs.
Stir fry for a about a minute and add the juice from one lemon. Turn off the heat and transfer to a serving bowl.
Cut the avocado into half and scoop out the pulp of the avocado into a bowl. Using a fork, mash the avocado well.
Stir in the Del Monte Cheesy Garlic Dip, dill leaves, onions and the chili flakes.
Adjust the salt accordingly and keep aside.
Into a large mixing bowl, toss in all the ingredients.
Check the salt and chili and adjust accordingly
Keep the salsa aside.
In a mixing bowl, combine all the ingredients and whisk well.
Check the salt and adjust taste accordingly
Keep aside.
Heat oil in a pan; add the roasted peppers, onions, sprinkle salt and saute on low heat, until soft and lightly caramelised.
The vegetables should have a soft texture and not crisp.
You can also optionally cover the pan and cook the peppers to quicken the process.
Assembly of the burrito bowl is a very personal choice. A great technique is to assemble the bowl with the rice in the bottom. Spoon a portion of Guacamole to one corner, the Salsa next to it, herbed yogurt, the shredded lettuce leaves next and finally the roasted vegetables.
And when you eat the rice, you combine the flavors and eat it along with the rice.
Serve the Spiced Red Bean Mexican Burrito Bowl With Avocados and Cheesy Garlic Mayo as a wholesome weeknight dinner or for parties with a glass of Red Wine Sangria Cocktail.
